Montessori International Congress 2013

At the end of July we headed up to Portland.  I attended the Montessori Congress and we found a place to live.  Here are some of the highlights...

Caramel Shrimp

 

Back home in California THIS caramel chicken recipe was a go to for a simple dinner at home.  Tonight we were craving shrimp so this is our adaptation.

Wordless Wednesday: Dinner

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Shrimp Tortilla Soup

As I was driving to work this morning to my delight this song started playing on the radio. Of course I had to turn it up and sing along.

Now some of you might think this is strange, but others will know that I am strange. The truth is this song takes me right back to high school. And I unlike lot of people I know, I loved high school. So there you go.

Now on to the recipe for today.

Shrimp Tortilla Soup
Inspired by Rachael Ray's Chicken or Shrimp Fajita-Tortilla Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 pound peeled, deveined shrimp, tails removed. (I used the previously cooked kind)
• 1 tablespoon ground coriander
• 2 tablespoons thyme
• Salt and Pepper
• 1 medium yellow onion
• 1 large red bell pepper
• 1 green hot pepper
• 1 red hot pepper
• 2 (14.5 oz) cans diced fire-roasted tomatoes
• 1 quart chicken broth
• 1 bag white corn tortilla chips
• 1 cup shredded cheddar cheese
• 1 ripe avocado

Directions:

• In a large pot heat olive oil over medium-heat.
• (If using raw shrimp cook shrimp first with spices for 3 to 4 minutes. Remove from pan)
• Add onions, bell peppers, hot peppers, coriander, thyme, salt and pepper
• Cook for about 6 to 7 minutes.
• Add broth and tomatoes until boiling.
• Add shrimp to heat briefly.
• Crush some tortilla chips and place in bottom of bowl
• Add 1/4 cups cheese
• Then ladle soup over top.
• Garnish with avocado

Happy last day of Summer!

Coquilles st. Jacques a la Provencale

For my second foray into Scallops I decided to see what Julia had to say on the matter. I asked Alex to choose from Scallops and Mushrooms in White Wine Sauce or Scallops Gratineed with Wine, Garlic, and Herbs. He choose the second choice. Though he liked it better than the first Scallop recipe, I did not convert him to liking this fabulous fish.

Coquilles st. Jacques a la Provencale

Ingredients:

• 1 small yellow onion, minced


• 1 tablespoon butter


• 1 small shallot, minced


• 1 clove of garlic, minced


• 1-1/2 lbs washed scallops, cut into 1/4 inch thick slices.


• Salt and pepper


• 1 cup sifted flour


• 2 tablespoons butter


• 1 tablespoon olive oil


• 2/3 cup vermouth


• 3 tablespoons water


• 1/2 bay leaf


• 1/8 teaspoon thyme


• 1/4 cup grated Swiss cheese


• 2 tablespoons butter cut into 6 pieces

Directions:

• Cook onions slowly in butter in a small sauce pan for 4 minutes.


• Stir in shallots cook for 1 minute


• stir in garlic cook for another minute


• Set aside.


• Dry scallops.


• Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.


• Saute the scallops quickly in very hot butter and oil for 2 minutes to brown them slightly.


• Pour the vermouth and water into the skillet with the scallops.


• Add the herbs and the cooked onion mixture.


• Cover the skillet and simmer for 5 minutes.


• Then uncover, and if necessary boil down sauce rapidly for a minute until it is lightly thickened.


• Correct seasoning, and discard bay leaf.


• Spoon the scallops and sauce into the shells.


• Sprinkle with cheese and dot with butter


• Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and to brown the cheese lightly.

Baked Scallops

My dear friend's boyfriend is away on a great adventure in Africa. He left yesterday. So, I decided to invite her over for dinner tonight.

Scallops are one of my favorite foods and Alex has never even eaten them. I thought, since I've never cooked them before, that I'd start with something simple.

The following recipe I found in Grandma's Old-fashioned recipes.Baked Scallops

Ingredients:

• 1 tablespoon olive oil


• 2 tablespoons butter, melted


• 2 tablespoons lemon juice


• 1/4 cup bread crumbs


• 2 tablespoons Parmesan cheese


• 1 tablespoon chopped fresh parsley


• 1/2 teaspoon salt


• pinch of black pepper


• 1 pound frozen scallops, thawed

Directions:

• Preheat oven 350 degrees


• Mix oil and butter in a small baking dish


• Add lemon juice, bread crumbs, cheese, and seasoning


• Add scallops and mix well


• Bake in oven for 20 minutes

Angel Hair Pasta with Shrimp and Peppers

After a long day at work, some laundry and a quick workout I'm beat. All I want is to sit back and watch some Law and Order, but a girl and her husband have to eat. Enter this super easy recipe adapted from a recipe found on raleys.com.

Angel Hair Pasta with Shrimp and Peppers

Ingredients:

• 1/2 tablespoon extra virgin olive oil


• 1 yellow onion chopped


• 1 lb. large peeled and deveined shrimp, tails removed


• 1 orange bell pepper


• 2 cloves garlic, minced


• 1 teaspoon oregano


• 1/4 teaspoon salt


• 4 roma tomatoes, cored and chopped


• 1 tablespoon lemon juice


• Ground pepper to taste


• 4 oz. angel hair pasta, cooked according to package directions

Directions:

• Heat oil in a medium skillet.


• Add onion and cook for 10 minutes or until very soft.


• Add shrimp, bell pepper, garlic, oregano and salt


• Cook for 5 minutes more.


• Stir in tomatoes and lemon juice and cook until heated through.


• Season to taste with pepper


• Serve immediately over hot cooked pasta.

Filets de Poisson Bercy aux Champignons

I could have this be MtAoFC #6 and #7 since I'm using a master recipe and a white sauce recipe, but this is just the sixth time I've made something out of Mastering the art of French Cooking. However, as much as I loved this recipe my husband hated it. He didn't even finish his meal. I guess that is what I get for trying to get some one who doesn't like fish to eat it.

Filets de Poisson Pochésau Vin Blanc (Fish Filets Poached in White Wine) master recipe.

Well since I'm not a big fan of onions and for the life of me I could not find Shallots I have omited this part of the original recipe.

Place in a buttered 10-12 inch fireproof baking dish, 2 & 1/2 lbs of skinless, boneless flounder filets that have been seasoned lightly with salt and pepper.

Then dot the filet with butter.

Add Mushrooms (see below)

Pour over the filet with the cold liquid consisting of 1/4 cup dry white wine, 2/3 dry white vermouth, and 1/4 cup bottled clam juice. Until the fish is barely covered add water to finish off the liquid if you don't have enough.

Bring to a simmer on top of the stove then lay buttered waxed paper over the top of the fish. Place in preheated oven for 8 to 12 minutes. Fish is done when a fork pierces the flesh easily. Do not overcook.

Place the cooking liquid in a sauce pan.

Filets de Poisson Bercy aux Champignons (Fish Filets Poached in White Wine with Mushrooms)

Toss mushrooms in hot butter for a minute or two without browning. Then season with salt and pepper.

Add Mushrooms to Filet (see master recipe above)

Rapidly boil the cooking liquids until it has reduced to 1 cup.

Off of heat, beat 2 & 1/2 tablespoonfuls and 3 tablespoons of butter into the hot liquid.

Then add 1/2 cup of whipping cream.

Season with salt, pepper, and lemon juice.

Spoon sauce over fish.

Place fish in broiler for 2 to 3 minutes to brown top of sauce lightly.

Bon Appétit

D